Akki Rotti Recipe / Rice Flour Savory Flatbread Recipe / Spicy Gluten Free Flatbread Recipe / Mung Bean Rice Flour Roti / Avarekayi Rotti
This a very common dish made is almost every household in Karnataka, South India. There are several varieties of this flatbread made with different grains, spices and vegetables. Avarekayi / Avarekalu or European Flat-beans Rotti is a very popular rotti along with regular plain akki rotti.
Ingredients
2 1/2 cups white rice flour
1/2 cup green mung beans (or flat-beans, Indian name Surti Papdi Lilva)
1 cup water
1/2 cup shredded fresh coconut
1/2 cup shredded carrot
1/4 cup grated cucumber
1/4 cup grated bell pepper (any color bell pepper will do)
1/2 cup coconut oil or any vegetable oil of your preference
2 tbsp finely chopped cilantro
1 tbsp finely chopped curry leaves, optional (found in most Indian stores)
2 tbsp finely chopped green chilies (Thai or Indian chili), optional
1 tbsp cumin seeds
1/4 tsp hing or asafoetida
1 1/2 tsp salt or to taste
Method
1. Wash and soak the 1/2 cup mung beans in a cup water for 4-5 hours or refrigerate overnight. The next day, drain the beans and reserve the soaking water (you could water the plants). This step is completely optional, in case you are allergic to mung beans or don't like the taste or didn't find the ingredient.
2 In a mixing bowl, combine the rice flour, mung beans, cumin seeds, green chili, asafoetida, cilantro, curry leaves (optional, but gives a great flavor to the dish), shredded fresh coconut, shredded carrot, grated cucumber, grated bell pepper and salt. Gradually add the water, mixing well with your hands to form a soft workable dough. Use only as much water needed.
3. Shape the dough into balls about the size of a tennis ball. Set aside.
4. Grease a cool pan/griddle with 1 tbsp (more or less depending on your calorie intake) oil and place the dough ball and start to flatten the dough with your fingers on the griddle and spread evenly, distributing the dough all around the pan/griddle into a thin flatbread. Grease your hands with oil incase the dough is sticking to your fingers.
5. Turn on the heat and cook the rotti by covering 3/4 of the pan/ griddle and let the steam out (drizzle some oil if your rotti turns out dry on the top).
6. Flip the rotti onto the other side when the rotti turns golden brown on the bottom, takes about 3-4 minutes on a medium flame.
7. Repeat with the remaining dough, adding a tbsp of oil to the griddle for each rotti. Serve hot with a dollop of ghee or clarified butter or chutney of your choice or with pickles.
Notes - When cooking the rotti, allow the griddle to cool down slightly before cooking the next one. You can also use two skillets, alternating between the two.
This a very common dish made is almost every household in Karnataka, South India. There are several varieties of this flatbread made with different grains, spices and vegetables. Avarekayi / Avarekalu or European Flat-beans Rotti is a very popular rotti along with regular plain akki rotti.
Ingredients
2 1/2 cups white rice flour
1/2 cup green mung beans (or flat-beans, Indian name Surti Papdi Lilva)
1 cup water
1/2 cup shredded fresh coconut
1/2 cup shredded carrot
1/4 cup grated cucumber
1/4 cup grated bell pepper (any color bell pepper will do)
1/2 cup coconut oil or any vegetable oil of your preference
2 tbsp finely chopped cilantro
1 tbsp finely chopped curry leaves, optional (found in most Indian stores)
2 tbsp finely chopped green chilies (Thai or Indian chili), optional
1 tbsp cumin seeds
1/4 tsp hing or asafoetida
1 1/2 tsp salt or to taste
Method
1. Wash and soak the 1/2 cup mung beans in a cup water for 4-5 hours or refrigerate overnight. The next day, drain the beans and reserve the soaking water (you could water the plants). This step is completely optional, in case you are allergic to mung beans or don't like the taste or didn't find the ingredient.
2 In a mixing bowl, combine the rice flour, mung beans, cumin seeds, green chili, asafoetida, cilantro, curry leaves (optional, but gives a great flavor to the dish), shredded fresh coconut, shredded carrot, grated cucumber, grated bell pepper and salt. Gradually add the water, mixing well with your hands to form a soft workable dough. Use only as much water needed.
3. Shape the dough into balls about the size of a tennis ball. Set aside.
4. Grease a cool pan/griddle with 1 tbsp (more or less depending on your calorie intake) oil and place the dough ball and start to flatten the dough with your fingers on the griddle and spread evenly, distributing the dough all around the pan/griddle into a thin flatbread. Grease your hands with oil incase the dough is sticking to your fingers.
5. Turn on the heat and cook the rotti by covering 3/4 of the pan/ griddle and let the steam out (drizzle some oil if your rotti turns out dry on the top).
6. Flip the rotti onto the other side when the rotti turns golden brown on the bottom, takes about 3-4 minutes on a medium flame.
7. Repeat with the remaining dough, adding a tbsp of oil to the griddle for each rotti. Serve hot with a dollop of ghee or clarified butter or chutney of your choice or with pickles.
Notes - When cooking the rotti, allow the griddle to cool down slightly before cooking the next one. You can also use two skillets, alternating between the two.
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